What is your label?

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A visit to a local restaurant while young and with my parents created a very critical situation. We were having a meal close to the evening when after some time I started wheezing, having swollen and watery eyes and having trouble breathing. I had an anaphylaxis shock. I had an allergy to milk and its products. It was a condition that I have had ever since I was a child. I consumed food with milk and my body created antibodies to fight allergens in the milk. My body created its own protective system against milk, and that established that I could not get into contact with milk. It also created a system of protection for which my parents established whereby, they taught me all about the allergen and how to avoid it in school and other places (How Serious Are Food Allergic Reactions, 2018).
A critical aspect of managing allergies is proper labeling for food. The Food Allergy and Anaphylaxis Network estimates that more than two hundred people die from food allergies each year in the United States. It is also a condition that is highly under looked because not all families experience it and it becomes difficult for many to understand how a single bite of food can be life-threatening. Awareness is, therefore, critical for the effective management of allergies and anaphylaxis in the society. One essential aspect is proper labeling of ingredients on all foods. A case in point explores a situation where was lack of warning about what were the contents of the food.

Adequate labeling especially in menus. Restaurants need to ensure that they have a full understanding of allergic reactions and use proper labels and this is because they do business dealing with different types of foods (How Serious Are Food Allergic Reactions? 2018).

Works Cited
“How Serious Are Food Allergic Reactions?” Allergic Child, 2018, home.allergicchild.com/how-serious-are-food-allergic-reactions/.